Chicken and Biscuit Bake Recipe

Chicken and Biscuit Bake

• 2 C. (500 mL) cubed cooked chicken
• 1 ¹/₂ C. (375 mL) frozen green beans
• 1 Tbsp. (15 mL) Crisco^® All-Vegetable Shortening
• 1 medium onion, chopped
• 2 medium carrots, cut into julienne strips
• ¹/₂ C. (125 mL) thinly sliced celery
• 1 ¹/₂ C. (375 mL) water, divided
• ¹/₄ C. (50 mL) all-purpose flour
• 1 tsp. (5 mL) dried parsley flakes
• ¹/₂ tsp. (2 mL) dried thyme
• ¹/₂ tsp. (2 mL) chopped chives
• ¹/₄ tsp. (1 mL) salt
• ¹/₄ tsp. (1 mL) freshly ground black pepper
• 1 can (354 mL) evaporated milk
• 1 ¹/₂ tsp. (7 mL) instant chicken bouillon granules
• Biscuits
• 1 C. (250 mL) all-purpose flour
• 1 ¹/₂ tsp. (7 mL) baking powder
• 1 tsp. (5 mL) dried parsley
• ¹/₂ tsp. (2 mL) chopped chives
• ¹/₂ tsp. (2 mL) salt
• 2 Tbsp. (30 mL) Crisco^® All-Vegetable Shortening
• ¹/₂ C. (125 mL) milk